Pickled Carrots & Daikon

Includes: Carrots, Daikon, Daikon Radish

Recipe Provided by: Twizzling Whimsies

 

Ingredients (Yields about 3 cups):
1/2 lb carrots, peeled and cut into thick matchsticks
1 lb daikon radishes, peeled and cut into thick matchsticks
1 Tbsp salt
2 Tbsp plus 1/2 cup sugar
1 1/4 cups white vinegar.

Directions:
1. Place carrots and daikon in a bowl and sprinkle with salt and 2 Tbsp sugar. Knead vegetables for about 3 minutes, this will help them expel their water.
2. Stop kneading when vegetables have lost about 1/4 of their volume. Drain in a colander and rinse under cold running water, then press gently to expel extra water.
3. Transfer to a glass container for longer storage (I used a large jar as I knew I’d want to store the pickles in the fridge).
4. In a bowl or large measuring cup (for ease of pouring), combine 1/2 cup sugar, the vinegar and 1 cup lukewarm water, and stir to dissolve sugar.
5. Pour the sweet brine over the vegetables. Let marinate at least 1 hour before eating, or refrigerate for up to 4 weeks.